Perfect Poached Eggs
I like to make these eggs to eat on their own or for use in my Eggs Benedict, Recipe BO #181106. Use the freshest eggs possible for poaching, as they will have a more centered yolk and more compact white and a cleaner edge. Use enough water to permit the egg to cook in the classic teardrop shape.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
poach
brunch
breakfast
eggs
american
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 teaspoon salt
- 3 quart water , or as needed
- 4 teaspoon distilled white vinegar
- 16 large eggs
- Carbohydrate 1.7431516834988 g
- Cholesterol 423 mg
- Fat 9.9889 g
- Fiber 0.3975 g
- Protein 12.74425 g
- Saturated Fat 3.1137 g
- Serving Size 1 1 Serving (282g)
- Sodium 146.04258417494 mg
- Sugar 1.3456516834988 g
- Trans Fat 1.6691 g
- Calories 147 calories
Combine the water, salt, and vinegar in a deep pan and bring to a bare simmer. Break each egg into a clean cup, reserving any with broken yolks for another use. Carefully slide each egg into the poaching water. Cook for about 3 minutes or until the whites are set and opaque. Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges, if desired. The eggs are ready to serve now, or they may be properly chilled and held for later. Serve the hot eggs at once on heated plates.
